SweetSuzieQ Posted 16 Jun 2011 , 12:49am
post #1 of

Well, not a total disaster but, so very very strange.

I made Red Velvet Cupcakes today for the first time and, I tweaked a recipe that I found online a bit. The cupcake tastes amazing and has great texture (moist and lovely) but, I have these strange little indents on the bottom of the cupcake...like reverse sinking!!

Here is the original recipe:

http://www.carrottopmom.com/?p=290

And, I made the following changes:

1. Used dutch processed cocoa and, removed the baking soda.
2. Used 1/2 cup sour cream and 1 cup buttermilk (only because I realized after I started that I only had about a 1/2 cup of sour cream left...ooops)

Any ideas??

19 replies
tokazodo Posted 16 Jun 2011 , 1:07am
post #2 of

Baking soda is used as a leavening. (makes your cakes rise) My guess would be that omitting the baking soda may have been the culprit.

AmysCakesNCandies Posted 16 Jun 2011 , 1:09am
post #3 of

I'm curious why you removed the baking soda, its the only levening ingredient in the recipe? My guess is that might be what caused your problem.

SweetSuzieQ Posted 16 Jun 2011 , 1:10am
post #4 of

Tried to take a pic...

Here they are...looking all normal and stuff:

Image

then you take off the liner, flip them over and....

Image

Oh and for those wondering why they are not "red" this was my 4th dozen testing different recipes and, I ran out of red food coloring so, only used a small squirt instead of the 2 tablespoons! LOL

SweetSuzieQ Posted 16 Jun 2011 , 1:11am
post #5 of

I had removed the baking soda because I used the dutch processed cocoa and, from what I understood, it already has baking soda in it so, in order to avoid over leavening, I took it out! HA

nonilm Posted 16 Jun 2011 , 1:21am
post #6 of

I just recently did a search on dutch processed cocoa vs unsweetened cocoa and "technically" I believe the OP was thinking correctly to eliminate the baking soda...but I don't know if that specific recipe can handle the substitution. I would try with unsweetened cocoa powder.

tokazodo Posted 16 Jun 2011 , 1:23am
post #7 of

According to this page, you did the right thing by removing the baking soda. This page also says that you may want to add some leavening...

http://whatscookingamerica.net/Q-A/CocoaTypes.htm

I learned something new. I didn't now Dutch Processed Cocoa was different then regular cocoa. Thanks for sharing! This is how we all earn!

SweetSuzieQ Posted 16 Jun 2011 , 1:34am
post #8 of

Maybe I need to add MOST of the baking powder back in??

1/2 cup dutch processed cocoa = 1.5 oz if I'm not mistaken so, based on that link, every 1 oz of dutch processed cocoa has 1/8 tsp of baking soda so, it realistically is less than 2/8 tsp of baking powder. Can't imagine that would be a HUGE difference so, I think I'll give the recipe a go with the original called for baking powder.

My brain hurts now! HAHAHA

gatorcake Posted 16 Jun 2011 , 1:39am
post #9 of
Quote:
Originally Posted by SweetSuzieQ

I had removed the baking soda because I used the dutch processed cocoa and, from what I understood, it already has baking soda in it so, in order to avoid over leavening, I took it out! HA




No, dutch processed cocoa does not have baking soda in it. Dutch processed cocoa has gone through a process that removes the acidity from the cocoa powder. It is neutral so it does not react with baking soda.

The problem is you took out a leavening agent (baking soda) without adding any back in. You needed to add a leavening agent to replace the baking soda you removed. In most cases that would be baking powder.

Interestingly enough however you will see baking soda in recipes with Dutch Processed Cocoa if there are other ingredients in the recipe that are acidic ingredients that then react with the baking soda. In this case your adding of a cup of buttermilk would have been enough to active the baking soda (lactic acid in the buttermilk). Thus you did not need to remove the baking soda.

In addition your adding of a cup of buttermilk to replace the 1/2 of sour cream would impact the recipe.

lilmissbakesalot Posted 16 Jun 2011 , 2:11am

No... the recipe just for the opposite of what she put in... 1 cup sour cream and 1/2 cup of buttermilk... so she didn't add extra liquid. She just used the inverse, 1 cup butter milk and 1/2 cup of sour cream

airedalian Posted 16 Jun 2011 , 2:15am

They domed but have the divot in the bottom -- how does that come into play with the leavening issues?

gatorcake Posted 16 Jun 2011 , 2:31am
Quote:
Originally Posted by lilmissbakesalot

No... the recipe just for the opposite of what she put in... 1 cup sour cream and 1/2 cup of buttermilk... so she didn't add extra liquid. She just used the inverse, 1 cup butter milk and 1/2 cup of sour cream




Yeppers misread the original recipe so the amount of liquid did not change. However buttermilk is not a standard substitution for sour cream. They have different fat content which would impact the recipe, especially if as most buttermilk is around here, low fat. May not be what caused the issue the OP describes but half a cup is enough to impact the recipe.

tokazodo Posted 16 Jun 2011 , 10:26am
Quote:
Originally Posted by airedalian

They domed but have the divot in the bottom -- how does that come into play with the leavening issues?





Had there been a leavening agent, there would have been an equal rise through out the baking product, and no divot.

This gives a thorough scientific break down.
http://recipes.howstuffworks.com/tools-and-techniques/baking-powder.htm

airedalian Posted 16 Jun 2011 , 8:23pm

Thank you! And thank you for the link.

sugaah Posted 16 Jun 2011 , 8:28pm

I didn't see anything wrong with them. Please clarify!

SweetSuzieQ Posted 15 Jul 2011 , 2:18pm

Hey everyone, just wanted to update that I made this recipe again WITH the baking soda and, it turned out PERFECTLY!!!

Jennifer353 Posted 15 Jul 2011 , 2:23pm

Great icon_smile.gif

tokazodo Posted 15 Jul 2011 , 9:00pm

Thanks for following up on that. We all learn together! icon_smile.gif

I love the red crumbs on your cupcakes, by the way! They look yummy!

scp1127 Posted 16 Jul 2011 , 3:27am

America's Test Kitchens did a taste and recipe test that subbed DP for regular CC powder. In every case, with no other alterations, the recipe baked just fine and all were voted the tastiest.

SweetSuzieQ Posted 17 Jul 2011 , 4:31pm

Yes, good lesson learned! LOL And really shows the difference a little baking soda makes. That first batch tasted good but was super dense and rich. The latest batch was so light and airy it was amazing.

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